Slow Cooker Brown Rice Pudding

Will has been telling me how much he likes rice pudding for a few years so I finally decided to make some! I have avoided it in the past because a lot of recipes call for cream which I never have, or a huge amount of milk (6 cups) or eggs, which I never want to use up on one dessert which may or may not turn out!

This recipe seemed a reasonable compromise… But most recipes I checked out used about twice the liquid.  I am thinking I am going to have to add more as I go along, but we will see!  I’m planning on adding water, because I’m not wasting any more milk!

Slow Cooker Brown Rice Pudding
3 1/2 cups milk
1/2 cup water
1 cup brown rice
1/3 cup brown sugar (or more to taste)
1 tablespoon vanilla extract
1 tsp sugar
2 tablespoons butter/margarinerice 001

Turn slow cooker on high and melt butter in cooker. Brush butter all over the surface.

rice 002Meanwhile, toast the rice in a medium dry frying pan for a few minutes until it smells nutty.

rice 003Add all ingredients to cooker and cook for 3 to 4 hours on high.

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